Veal cutlets with asparagus and pine nuts, white wine sauce

Ingredients

• 2 large bouquets of fine green asparagus
• 1 egg
• 1 egg yolk
• 1 roll of 100 gr (3 1/2 oz) of fresh pepper goat cheese, at room temperature
• 75 ml (1/3 cup) of cooking cream
• 45 ml (3 tablespoons) of bread breadcrumbs
• 6 lean veal cutlets of 150 g (5 oz) each
• White wine sauce
• 125 ml (1/2 cup) of pine nuts
• Butter in sufficient quantity
• 8 finely minced grey shallots
• 125 ml (1/2 cup) of white wine
• 250 ml (1 cup) of veal stock
• 15 ml (1 tablespoon) of cornstarch diluted in 30 ml (2 tablespoons) of water
• Salt and pepper up to taste